Savory Saturdays: New Orleans Braised Onions

I made these for the first time at Thanksgiving as a side to our vegan friendly ensemble. They were paired with garlic sauteed fresh green beans in lew of the traditional mushroom soup laden green bean casserole. The Hare had fun piercing the onions with whole cloves. It’s always great finding recipes that you can involve your children. Although this dish is very simple, it makes a great presentation and would be perfect paired along side a pork dish.

1. Stud onions with cloves. Place in slow cooker stoneware and sprinkle with salt, peppercorns, thyme and orange zest. Pour orange juice and broth over onions, cover and cook on Low for 8 hours or on High for 4 hours, until onions are tender.

2. Using a slotted spoon, transfer onions to a serving dish and keep warm in a 250 degree oven. Transfer liquid to a saucepan over medium heat. Cook until reduced by half.

3. When ready to serve, cut onions into quarters. Place on a deep platter and cover with sauce. Sprinkle with parsley and pass the hot pepper sauce for each of your guests to determine their own heat.

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Published by My Pajama Days

I am Emily Okaty Wilson, freelance writer, blogger and public speaker. It sounds better than saying I stay in my pajamas all day eating salt and vinegar chips. I claim to be a wife, a mother, a homeschool teacher and a musician. Sometimes I'm funny.
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Copyright Emily Okaty Wilson and/or My Pajama Days 2010. For republication requests of written content, original artwork, or photography, please contact mypajamadays@gmail.com. This notice is void in case of contributions and posts in which the author has specified.